贮藏温度对果实品质及生理的影响

目的]探讨贮藏温度对果实品质及生理的影响。方法]以宁夏中部干旱带‘玉金香’甜瓜（Cucum is meloL.var Yujinxiang）为试材,研究了不同贮藏温度（5、10和20℃）条件下其成熟期果实主要品质、生理代谢和采后病害发生的情况。结果]采后不同贮藏温度条件下果实硬度均呈逐步下降趋势,5℃贮藏硬度值下降最慢,说明低温有利于保持果实硬度。可溶性固形物（TSS）含量呈逐步下降趋势,低温贮藏可延缓TSS含量下降的趋势。贮藏初期,果实呼吸强度均呈下降趋势,温度越低呼吸强度下降越快,采后4 d呼吸发生跃变,在8 d时达到高峰,贮藏温度越高呼吸跃变峰值越大。低温贮藏可部分抑制呼吸强度的增加。乙烯释放量的变化与呼吸强度的变化趋势相似。采后可溶性果胶含量呈逐步增加趋势,贮藏温度越高增加越快。采后贮藏期果实病害严重,7 d后普遍发病,20℃病害最严重,10℃病害最轻,5℃贮藏后期果实有冷害现象,反而加重了病害。10℃是玉金香采后的最佳贮藏温度。结论]为甜瓜的保鲜工作提供了理论依据。

Effects of Different Storage Temperatures on the Quality and Physiology of Melon

Objective] The aim was to study the effects of storage temperature on quality and physiology of melon.Method] Quality and physiology changes of Cucumis melo L.var Yujinxiang stored at 5,10 or 20 ℃ were detected in order to select the optical storage temprature.Result] Firmness decreased progressively during storage.It was slowly decreases at 5 ℃ and this elucidated low temprature was beneficial to retarding the fruit firmness.TSS content of the fruit stored at low temperature(5 or 10 ℃) that was no different significantly decreased slower than that of storing at 20 ℃.Respiration rate decreased from 0 d to 4 d,and then increased to the peak value at 8 d.This results suggested 'yujinxing' melon was climacteric fruit.The respiration rate was inhibited by storing at low temperature.Ethylene production performed the same trend as respiration rate.Moreover weight loss and soluble pectin content increased during the storage time,but it was lower by storing at low temperature than that of storing at 20 ℃.The postharvest decay was serious expecially stored at 20 ℃,and it was normally happened after one week late.However,postharvest decay was aggravated by storing at 5 ℃ because it led to the melon chilling injury.So,the optium cold storage temperature of the melon was 10 ℃.Conclusion] The research provides theoretical basis for the preservation of melon.